---------- Recipe via Meal-Master (tm) v8.05
       Title: Coffee Cream Cake
  Categories: Cakes, Chocolate
       Yield: 10 servings
       5    Eggs; room temp
       1 c  Sugar
     1/2 ts Instant coffee powder
       3 tb Water; boiling
       1 ts Vanilla
       1 c  All purpose flour; sifted
       1 ts Baking powder
       2 c  Whipping cream
       2 tb Sugar
     1/4 c  Coffee; very strong
       2 tb Coffee liqueur
            Walnut; chopped; toasted
            Chocolate coffee beans
   Preheat oven to 350~.  Separate eggs.  Combine egg yolks
   and 1 cup sugar in large bowl and beat until thick and
   lemon colored, about 5 minutes.  Dissolve coffee powder in
   boiling water.  Blend in vanilla and dissolved coffee
   powder.  Combine flour and baking powder and blend into
   batter.  Beat egg whites until stiff.  Fold into batter
   Turn into ungreased 10-inch tube pan.  Bake 30 minutes.
   Invert onto rack and let stand until completely cool.
   For frosting:  Whip cream with 2 tablespoons sugar until
   soft peaks form.  Add cold coffee and liqueur and beat
   until stiff.  Slice cake crosswise into thirds.  Use about
   1/3 of cream frosting to fill layers and remainder to frost
   entire cake (save some frosting and pipe rosettes over top
   for garnish, if desired). Chill until whipped cream is
   slightly firm.
   Press nuts onto sides of cake and arrange coffee beans atop
   rosettes, if desired. Chill 4 hours before serving.